The day before I left for nine days of camping, I was craving a light, airy, energetic plate of protein—something I knew I would be starved of in the upcoming days. So here is what I produced! This small rack was suitable for my brother and I to enjoy over an afternoon—but to be sure, the feeling lasted me through that camp!
Recipe Snapshot
Vata
Protein filled
One-Pan
Lamb rack – 1 piece
Fresh rosemary – 1 sprig
Lemon wedges – 4 pieces
Desi ghee – 1 tbsp
Black pepper (freshly ground) – as required
Salt – as required
Meat Preparation:
Pat dry the lamb rack with paper towels to ensure even searing.
Season generously with salt and let rest for 30 minutes.
Flavor Infusion:
Heat 1 tbsp Desi ghee in a skillet over medium-high heat.
Sear the lamb rack on all sides until golden brown to lock in juices.
Add rosemary sprig to the pan and lemon wedges for aromatic infusion during searing.
Roasting:
Lower heat to medium-low.
Roast for 15–20 minutes for medium-rare, adjusting time per desired doneness.
Squeeze a little lemon and brush with rosemary every minute to retain moisture.
Allow the rack to rest for 5 minutes post-roasting to retain moisture.
Finishing Touch:
Squeeze fresh lemon juice over the rested rack for a citrus finish.
Slice between the ribs for serving portions.
You may sear them again if the cook is not to your preference.